Jeff's Spiked French Vanilla Malted Milkshake

Jeff Mauro's decadent milkshake brings nostalgic flavors with a grown-up twist to your summer party. It's made with French vanilla ice cream, malted milk powder and a raspberry coulis spiked with raspberry liqueur. For the kids, just leave the liqueur out of the raspberry sauce.

Aarti's Old-Fashioned Cheeseburger

The secret to Aarti Sequeira's super-flavorful burgers? "Making friends with your butcher or meat department folks at the supermarket!" she says. "What you're looking for is freshly ground beef, not the stuff that's been sitting on the shelves for weeks." For these juicy patties, Aarti uses half sirloin and half brisket coarsely ground together.

Aarti's Street Corn Salad

According to Aarti, "One of the most beloved street foods in India is also one of the simplest: corn on the cob, slow roasted over hot coals, over which you squeeze juicy lime wedges and sprinkle salt, cayenne pepper and whatever else the wallah has up his sleeve." Inspired by this favorite street snack, Aarti created a salad incorporating all of the flavors.

Guy's Jerked Chicken Kebabs

Guy marinates chicken breast in a mixture of spices, peppers, soy sauce and orange juice for a couple of hours before grilling his kebabs. He serves the juicy chunks of chicken with a fresh mango salsa.

Melissa's Fish Skewers

Use firm white fish like cod, haddock or halibut for Melissa's kebabs, layering the pieces of fish with zucchini, yellow squash and cherry tomatoes. Her bright chimichurri sauce laced with fresh basil and parsley is a cinch to whip up in the food processor.

Aarti's Pulled Pork With Mango BBQ Sauce

To make her tender pulled pork, Aarti coats a boneless pork shoulder with a simple rub of brown sugar, paprika and salt and slow cooks it for 3 hours. Mango and fresh ginger give her tangy barbecue sauce a slight Indian accent.

Guy's Chipotle-Mango BBQ Chicken

Guy makes a batch of chipotle-mango barbecue sauce and uses half to marinate his chicken drumsticks and thighs. He simmers down the other half, using it to baste the chicken as it grills and as a sauce on the side.

Jeff's Veggie Mini Burger Pita

For vegetarians and omnivores alike, Jeff's hearty veggie burgers made with cannellini beans and quinoa are a satisfying main dish. Serve up the spiced patties in whole-wheat pitas with his tangy cucumber-yogurt sauce.

Justin's Grilled Squid With Chamomayo

Always thinking outside the box, Justin infuses his mayonnaise dipping sauce with chamomile flowers: "You can get them from any place that sells loose-leaf tea, or rip open a couple of tea bags," he says. It's a surprisingly delicious accompaniment to tender grilled squid.

Justin's "Pescabrat" Hot Dog

Justin uses a mix of scallops and skinless salmon or cod to make these tasty seafood dogs. You don't need to bother with casings — he simply wraps them tightly with plastic wrap and cooks them in boiling water. After they've cooled, unwrap the pescabrats and finish them off on the grill.

Melissa's Mustard-Glazed Mushroom Burger

These burgers get an extra hit of flavor from the simple mustard, soy sauce and sugar glaze that Melissa brushes on the patties halfway through cooking. She tops them off with sauteed cremini or baby bella mushrooms and Swiss cheese.